Mediterranean, Pie

Potato, cheese and onion pie with rosemary

I really like the taste of this pie. It has many tasty ingredients but no flavor takes over, but all instead contribute to a unique combination of the different mild flavors. The pie crust is made only of curd and flour which makes it crispy and not as heavy as a puff pastry, which is ideal when making a cheese pie I think.

Serves 4


250 g Kesella
2.5 dl wholemeal wheat flour


3 eggs
3 dl milk
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
400 g potatoes (about 4), thinly sliced
150 g Cheddar cheese, grated
150 g feta cheese, crumbled
1 red onion, sliced
2 rosemary sprigs, stripped

Heat the oven to 200 °C. Knead the curd and flour into a dough. Press the dough into a pie dish and prick it with a fork. Bake it in oven for about 10 minutes. Whisk together egg, milk and spices. Spread the potato slices in the bottom of the pre-baked pie crust. Spread cheddar cheese and feta cheese over the potatoes. Top with onion rings and rosemary and pour the egg mixture over. Bake the pie in the oven for about 35 minutes or until the potatoes are soft and the pie is golden brown.

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